Basil can be eaten with many varieties of food. I also use it as a garnish to decorate my meals. This recipe uses basil with eggplants, shiitake mushrooms and ground chili paste. It is a little spicy, but it tastes great.

INGREDIENTS:

2 cups basil leaves
1 cup shiitake mushrooms (cut in half)
2 cups water
2 medium eggplants
2 tbsp. ground chili paste
3 tbsp. palm sugar
2 tbsp. garlic (chopped)
3 tbsp. mushroom sauce
2 tbsp. shallots
3 tbsp. olive oil

PREPARATION:

1. To make the sauce for this meal, thoroughly mix together the palm sugar, mushroom sauce and ground chili paste and then set aside.
2. Cut the eggplants into 2 inch pieces and place them in a medium size pot with 2 cups of water mixed with 2 tbsp. of olive oil.
3. Bring the water to a boil and then reduce the heat setting to medium high. Continue cooking the eggplants for approximately 7 more minutes, then remove the eggplants and arrange neatly on a plate.
4. Heat 1 tbsp. olive oil in a skillet, then add the garlic and shallots, stirring together until fragrant. Then add the shiitake mushrooms and basil leaves and continue stirring for a few more minutes. Add the previously mixed sauce to the skillet and stir until mixed well.
5. Place the contents of the skillet over the eggplants on the plate and serve with steamed rice.

Makes 3 servings